Cook pasta. Drain and set aside. Cook green beans to tender crisp and set aside.

Heat olive oil in a large pan over medium heat. Add shallot, pepper flakes, parsley and basil. Saute until shallot has become translucent. Add garlic and bell pepper and saute until pepper starts to soften. Stir in tomatoes, garbanzo beans and water. Bring to a boil, reduce heat and then simmer, uncovered, for 8-10 minutes. Remove from heat. Stir in the pasta and green beans. Add yeast and vinegar. Add salt and pepper to taste and garnish with fresh basil.

Notes:
* Our preferred gluten free pasta is Trader Joe’s Brown Rice pasta – we prefer penne or spirals for this recipe.
* I used frozen green beans and just cooked them a bit in the microwave.
* I usedLewis Labs Brewer’s Yeast Flakes; they say gluten free on the package and are made from sugar beets, not beer. If you don’t have any, you could use grated Parmesan in it’s place.

The brewer’s yeast flakes are a good dairy free substitute, full of good stuff. They have a slightly cheesy taste and texture, especially when mixed into a warm dish such as this.

When cooking gluten free pasta, you should use a pot larger than you would for the same amount of regular pasta. The more water and room for the pasta, the better. I never add salt or oil to my pasta water. After you place the pasta in the boiling water, be sure to stir it up good to break apart the clumps of pasta. And stir it frequently while cooking, more often than you would regular pasta. Watch it closely and taste pieces frequently to see how close to done it is. You really want to catch gluten free pasta at al dente; otherwise it starts to turn to mush. Drain and rinse.

As I mentioned in my Meal Plan post earlier in the week, this is a recipe we had made previously and enjoyed. I hope you’ll try it. Let me know if you do!